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450 gr. Mehl Typ 550
10 gr. Frische Hefe
250 – 300 ml kaltes Wasser
1 Tl Salz
Alle Zutaten zu einem Teig vermengen und den Teig lange kneten. Den Teig ca. 4 Std an einem kalten Ort gehen lassen. Danach den Teig noch einmal gut durchkneten und in 2 Portionen teilen. 2 etwa 40 cm lange Rollen formen und diese auf ein mit Backpapier ausgelegtes Backblech legen. Diese über Nacht an einem kühlen Ort gehen lassen (ich habe meine auf den Balkon gelegt). Den Ofen auf 225°C (Umluft) vorheizen, das Backblech in die Mitte schieben und etwas Wasser auf den Boden des Ofens schütten. Die Baguettes 20 min backen. Nach 10 min Backzeit werden die Baguettes mit einer Wasser/Zucker Mischung (1 TL Zucker auf 75 ml Wasser) bestrichen. Die Baguettes auf einem Rost abkühlen lassen.
English translation will follow soon
The Kolosy bakery is an establishment. It was opened over 20 years ago on Kolosy square and they sell more than 40 kinds of baked yummies. It is really impossible to choose.
What caught my eyes though were these beautiful, 3-kg white loafs, displayed as if parts of a special bakery exhibit.
It even works well as sliced bread! Baguette anyone? Recipe for the crusty bread rolls: www.guardian.co.uk/lifeandstyle/2010/aug/21/steak-sandwic...
Not perfectly shaped but still yum.
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Focaccia Bread made with EVOO, and topped with minced garlic, fresh rosemary, and parmesan cheese.
It's been at least a year since I baked bread. All things considered, this one is not too shabby. I haven't had any granulated sugar in the house in a long time but I found some light brown sugar in the freezer. I think I will use it in the recipe from now on.
Plain White Bread
9 oz (300 ml) water
4 tablespoons non fat dry milk powder
1 1/2 tablespoons butter
1 1/2 teaspoons kosher salt
3 tablespoons light brown sugar
3 cups bread flour
1 heaping teaspoon rapid rise yeast.
I'm lazy. I put everything into a bread machine and select the dough cycle. 90 minutes later I knead it a few times on a floured surface and put it into a loaf pan sprayed with Pam.
Proof it in the oven with just the light turned on until it rises properly (about an inch above the edge of the pan). Bake in a preheated 350° oven for about 30 minutes.
With added graham cracker crumbs in the filling.
creativeanchorage.tumblr.com/post/160524142544/its-been-f...
"Eat the bread with joy and drink the wine with a merry heart."
Ecclesiastes 9
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Fresh baked cheese bread! I really need to find a better way of labeling these things. I don't know which is which but there's one with asiago, one with white cheddar, and one regular medium cheddar. The last one is a mix of the three. Hmm...I should probably do this again soon.
Back Camera
BREAD!!!!!!
Herb loaf, with a touch of olive oil, no whole wheat flour (just couldn't justify buying a full 5lb bag for only a couple of loaves, and no, they were not selling the mini king arthur bags up here in no where Michigan.)
My wife makes awesome bread. From scratch. Without a machine. When it is straight out of the oven, it's like candy.
Been experimenting with couronne-shaped loaves and been very happy with the results.
The crumb is very open, the crust extra crispy, delicious!
The extra work is worth it!
theres 2 lots of ducklings at the walled gardens one with 6 and the other with 10.
yep we all know breads bad but seems as most ducklings pop-off may has well do it on a full tummy
My cousins got me this several years ago. Sometime in March 2006. They know I love turtles! I recall it was delicious.
Chernivtsi, Ukraine
SLR Camera: Nikon F5
Lens: Jupiter-36B 250mm f3.5
Film: Kodak Pro Image 100
Filter: УФ-1x
Film was processed and scanned by "Mark" Studio Lab. in Chernivtsi. I am happy with the results.
To see the pictures taken with this camera click here.
Thank you for your comments and Fav's.
Holy shit, I made bread. And then cut it with something that isn't an actual bread knife, oops. But hey, bread!
11/365 - January 11, 2010
I'm baking my way through Peter Reinhart's book, The Bread Baker's Apprentice. This bread is so good and simple to make, I've decided I'm going to try to make a loaf every week instead of buying bread at the grocery store.